Phyllis Louise Harris
September/October 2017
I picked up some steamed dumplings at a wok station in a
local supermarket recently. It reminded me how much fun they are to make them
at home and how much better they taste than take-out! Now you, too, can make
homemade dumplings, wontons and buns with the expert guidance of some local
cooking teachers.
Chinese native Ada Dong is offering three different classes
in dumplings through the Minneapolis Community Education Adult Enrichment
program. On October 17, 6:15 – 8:45 pm
at the Southwest center, she will help you create ZongZi, a sticky rice
dumpling wrapped in bamboo leaves. Cost is $25 plus a $15 food fee.
On November 20, 6 – 9 pm, at the Lake Harriet center she
will help you master pan-fried dumplings and cost is $29 plus a $10 food fee.
And, on November 29 from 5:45 – 8:45 pm at the Southwest
center she will help you tackle pot stickers, momo water dumplings and
tapioca-pearl bombs. Cost is $29 plus $10 supply fee. For more information or
to register go to www.mplscommunityed.com
, adult enrichment programs, or call 612-668-3939.
For Chinese wontons and potstickers there is a class at St.
Louis Park Community Education, Lennox Community Center kitchen, October 16,
6:30 – 9:00 pm at a cost of $25 plus $14 food fee. Or try steamed buns on
December 4, 6:15 – 9:15 pm for $25 plus $14 food fee. For more information go
to www.slpcommunityed.com or call
952-928-6442.
One of the nicest things about homemade dumplings and buns
is they can be formed then frozen to cook later in just a few minutes. You can
also learn how to make them with the step-by-step directions in the classic
cookbook, “Florence
Lin’s
Complete Book of Chinese Noodles, Dumplings and Breads,”
published in 1986 by William Morrow. Now out of print, used copies are still
available from Amazon and in local used bookstores. In it Florence takes you
step by step through the process and gives you a wide variety of fillings and
sauces. She also explains the methods for making the dough by hand or with a
food processor.
The book also includes homemade noodles, spring rolls,
steamed buns, pancakes, breads, wontons, and my favorite, mushroom puffs. These
light, flaky bites of heaven can also be frozen to heat and serve in just a few
minutes.
So why settle for take-out when homemade is better and not
that hard to do. Happy cooking!
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Read more about Asian food in Minnesota and try more than 160 recipes in Asian Flavors: Changing the Tastes of Minnesota since 1875, in bookstores and on amazon.cm.
Buy online: Asian Flavors: Changing the Tastes of Minnesota since 1875
Watch the EMMY® award winning “Asian Flavors” television show based on the book on tpt MN. Check local TV listings for broadcast times or view the show streaming online at:
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